Preheat the oven to 180℃. Combine the floury ingredients and sift. Mix the milk and yoghurt together.
Break up the redcurrants and add them to the bowl with the sifted floury ingredients. Lightly mix.
Make a dent in the middle of the bowl from Step 2, and add the milk and yoghurt. Mix in a cutting motion until it is no longer floury. Don't knead it.
Bring it together in a round shape, and place on a baking tray. Use a tea strainer to dust some cake flour (not listed) onto the surface. Make a cross shape in the surface with a wet knife.
Bake for 35 minutes in the oven, then turn the heat to 170℃ and then bake for another 10 minutes to finish. Pierce it with a toothpick. If it comes out with some dough stuck to it, bake it for a little longer.
Story Behind this Recipe
I tried making this with redcurrants instead of figs.
Don't add the milk and yoghurt all at once. Leave about 30 ml and keep an eye on it as you add a little at a time. If the dough is wet, dust it with flour and bring it together. Once it has cooled down, it's tasty if you heat it up again in the microwave for a few seconds.